When we heard that Nescafe Mocha coffee now comes in a Milkybar flavour we were immediately inspired to create this quick dessert. Whiz everything together and serve in clear glasses for effective presentation. It’s a sweet treat no coffee lover will be able to resist!
125ml (1/2 cup) espresso coffee, hot
2 tsp gelatine powder
4 x 17.5g sachets Nescafe Milkybar White Choc Mocha
55g (1/4 cup, firmly packed) brown sugar
600ml tub thickened cream
Chocolate-coffee beans, to serve
2 Method Steps
Step 1Pour coffee(125ml (1/2 cup) espresso coffee, hot) into a heatproof jug. Sprinkle with the gelatine (2 tsp gelatine powder) and stir until dissolved. Add Nescafé Milkybar (4 x 17.5g sachets Nescafe Milkybar White Choc Mocha) and sugar (55g (1/4 cup, firmly packed) brown sugar) and stir until combined. Set aside for 15 minutes to cool slightly.
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Step 2Use electric beaters to beat cream (600ml tub thickened cream) in a bowl until soft peaks form. Gradually add the espresso mixture, beating constantly, until firm peaks just form (do not over beat). Spoon cream mixture in a piping bag fitted with a 1cm fluted nozzle. Pipe mixture among ten 125ml (1/2 cup) glasses. Top with coffee beans (Chocolate-coffee beans, to serve) to serve (see note).
If you’re making the mousse ahead, store in the fridge up to 1 day ahead. Allow the mousse to stand at room temperature for 30 mins before serving.